October 27, 2017

As I sit here trying to recall my first introduction to Moussaka, I draw a blank - because it seems as though I have been preparing this dish for as long as I can remember. I do however recall without a doubt, the day I was guided from preparing a mediocre Moussaka to a great one! (I say this with all humility)

It was six months after I had given birth to our firstborn. My friend Aliki who is Greek, had also delivered her baby around the same time so our sons were no more than a few days apart. Her mother-in-law had also arrived from Athens for the birth of her first grandson.

As a celebration, they had invited us to dinner with her family. The meals consisted of Moussaka and Greek salad followed by a Baklava. It was by far the finest I had ever had.

Knowing what a food fiend I was, she offered to let me watch her prepare another batch of Moussaka the next day. An idea which I jumped on with all fours!

As I watched her prepare this dish, I was able to see glaring as well as subtle differences in the way I was preparing this dish thus far to the way it ought to be done. I have never reverted ever since.

I also learnt some interesting tit bits - it is a dish that hails from the Balkans and the Middle East. Though it is part of all the cuisines of the former Ottoman region, it has an Arabic name but in the West, it is best-known in its Greek form.

The trick to a lighter instead of a heavy, greasy Moussaka is simple albeit key one - separating the eggs and folding whisked egg whites into the sauce in addition to adding the egg yolks for creaminess.

If there ever was a recipe that is truly the sum of it's parts, this is it folks! Here's how I would tackle this culinary giant,

Meat sauce: 2 days ahead - this really helps all the flavors meld

Béchamel sauce: day ahead

Roasted veggies & assembly - the day off

I'd also make a giant tray of this because leftovers are incredible! With cold weather nipping at our heels and holidays fast approaching, this is one dish I'd definitely want in my arsenal for all those gatherings.

Enjoy!

ciao,

Devaki

PS: I would use a lasagna pan for this dish. A 9" x 13" isn't deep enough.

PS: I would use a lasagna pan for this dish. A 9" x 13" isn't deep enough.

Reduce the heat to medium low. Place a lid on the pan, leaving a small gap allowing steam to escape. Cook the meat for 30 minutes. Combine cornstarch and water in a bowl. Add to the meat and stir to thicken.

Cook’s Tip: Sauce should be thick. Evaporate any excess liquid. Taste and adjust seasonings. Set aside until ready to use.

Roasted Vegetables:

Spray an 11” x 17” roasting pans with non-stick baking spray and glue the parchment paper to the pan.

In a single layer line the eggplant slices. With a pastry brush, liberally apply olive oil on both sides.

Spread the potato slices to the pan. Drizzle with the olive oil and toss to coat. It doesn’t matter if some of the potato slices overlap.

Sprinkle salt & pepper on all the vegetables.

Bake for 20-25 minutes until all the vegetable are tender when pierced with a fork.

Set aside until ready to use.

Béchamel Sauce:

Use a heavy bottom sauce pan, a whisk and a wooden spoon.

In a pot, place the milk and heat as you prepare the sauce.

In the sauce pan, on medium high heat, melt the butter.

As soon as it melts and froths, add the flour and whisk vigorously.

Stir the roux until it has a very light golden hue & is fragrant.

Add ½ the milk and whisk vigorously to prevent lumps.

Once it slightly thickens, add the remaining milk and stir with a wooden spoon. Season with salt, pepper and Dijon mustard.

Cook’s Tip: Once the sauce coats the back of the wooden spoon and the sauce leaves a clear trail when you run your finger through it, the sauce is the right thickness.

Remove from heat and add the Parmigiano Reggiano cheese. Cool until ready to use.

Assembly:

2 eggs, large

½ cup Parmigiano Reggiano cheese

Eggs: Separate the whites and the yolks.

Place the egg yolks in a bowl and whip with a fork.

With a wooden spoon, stir the egg yolks into the béchamel sauce.

Place the egg whites in a kitchen aid stand mixer and whisk until egg whites are fluffy.

FOLD the egg whites into the sauce, turning the sauce pan the whole time as you fold.

Assembly: Preheat the oven to 375. deg.F.

In a baking pan,

spread ½ cup béchamel sauce.

Spread the potatoes evenly over the sauce.

Spread the eggplant evenly over the potatoes.

Pour and evenly spread ALL the meat sauce over the vegetables.

Pour all the béchamel sauce evenly all over the meat sauce. With a rubber spatula gently spread so the sauce completely covers the surface.

Sprinkle the remaining cheese. Bake in the hot oven for 40 minutes.

Turn the broiler on low and broil for 2 minutes until a few brown spots appear. Remove from the oven and set aside for 20-25 minutes or so to cool.

Cut into squares and serve. Enjoy with a nice green salad and some vino!

Recipe for

MOUSSAKA

PS: I would use a lasagna pan for this dish. A 9" x 13" isn't deep enough.

Comments

As I sit here trying to recall my first introduction to Moussaka, I draw a blank - because it seems as though I have been preparing this dish for as long as I can remember. I do however recall without a doubt, the day I was guided from preparing a mediocre Moussaka to a great one! (I say this with all humility)

It was six months after I had given birth to our firstborn. My friend Aliki who is Greek, had also delivered her baby around the same time so our sons were no more than a few days apart. Her mother-in-law had also arrived from Athens for the birth of her first grandson.

As a celebration, they had invited us to dinner with her family. The meals consisted of Moussaka and Greek salad followed by a Baklava. It was by far the finest I had ever had.

Knowing what a food fiend I was, she offered to let me watch her prepare another batch of Moussaka the next day. An idea which I jumped on with all fours!

As I watched her prepare this dish, I was able to see glaring as well as subtle differences in the way I was preparing this dish thus far to the way it ought to be done. I have never reverted ever since.

I also learnt some interesting tit bits - it is a dish that hails from the Balkans and the Middle East. Though it is part of all the cuisines of the former Ottoman region, it has an Arabic name but in the West, it is best-known in its Greek form.

The trick to a lighter instead of a heavy, greasy Moussaka is simple albeit key one - separating the eggs and folding whisked egg whites into the sauce in addition to adding the egg yolks for creaminess.

If there ever was a recipe that is truly the sum of it's parts, this is it folks! Here's how I would tackle this culinary giant,

Meat sauce: 2 days ahead - this really helps all the flavors meld

Béchamel sauce: day ahead

Roasted veggies & assembly - the day off

I'd also make a giant tray of this because leftovers are incredible! With cold weather nipping at our heels and holidays fast approaching, this is one dish I'd definitely want in my arsenal for all those gatherings.

Enjoy!

ciao,

Devaki

PS: I would use a lasagna pan for this dish. A 9" x 13" isn't deep enough.